The No. 1 fresh soup tonic in winter—lamb stewed with mutton
Overview
Sometimes the real gourmets are among the people. The working people grow and harvest all kinds of ingredients themselves. Therefore, they know the properties of each ingredient best and can often make the best combinations to create real delicacies in the world. Winter is a health-preserving season, and fishermen on the seaside like to stew mutton with collected clams. When these two unrelated ingredients are combined, they not only complement each other, but are also a good way to relieve dryness and nourish the body in winter.
Tags
Ingredients
Steps
-
Wash the mutton and cut into pieces, blanch in cold water to remove the foam.
-
Chop the onion, ginger and garlic, wash the star anise and cinnamon and set aside.
-
Place the blanched mutton in a pressure cooker, add water, and add onions, ginger, garlic, star anise, and cinnamon.
-
Add salt and cook for 20 minutes. Take it out, spit out all the sand from the clams, wash them and put them in the soup pot.
-
Add the cooked mutton, add the mutton broth and cook for 10 minutes. Add the wolfberry and coriander and take it out of the pot.
